KosherEye.com

Everyone loves creamed spinach, especially when it is lighter and healthier than the usual cream and butter version. This prep brings the flavor without the fat and makes a great side for any meat and potatoes dinner.

Heat the oil in a small skillet, cook and stir the onion, over medium heat, until just translucent, about 5 minutes. Stir in the flour, cook and stir until the flour and onions create a blonde paste (roux).

Squeeze the liquid out of the thawed spinach, reserving the spinach water. Add the drained spinach to the skillet with the roux and cook until the spinach and onions are well combined. Begin pouring the spinach water into the pan, stirring until you reach your desired consistency. Season with nutmeg, salt and pepper.